Go Back

Tofu Sichuan Noodles

Linda Schneider
Course Main

Ingredients
  

Sichuan Chile Oil

  • Click the link above for the recipe.

For the noodles

  • 8-10 ounces dried or fresh ramen noodles such as Sun Noodles

For the Tofu-Mushroom

  • 1 tablespoon oil
  • 4 ounces firm tofu finely chopped
  • 4 ounces mushrooms I used maitke, any variety, chopped
  • 2 to 3 garlic cloves minced
  • 1 inch of ginger minced
  • 1 teaspoon Shaoxing rice wine Saki or dry Sherry
  • 2 teaspoons soy sauce or tamari
  • Salt to taste

For the Sauce

  • 1 teaspoon Sichuan peppercorns
  • 4 tablespoons soy sauce or tamari
  • 2 teaspoons Chinese black vinegar
  • 2 to 4 tablespoons Sichuan chile oil plus some flakes depending on desired heat level (recipe below)
  • 2 tablespoons tahini
  • Splash of pasta cooking water

Toppings

  • Thinly sliced scallions
  • Roasted chopped peanuts
  • Ground Sichuan peppercorns

Instructions
 

Sichuan Chile Oil

  • Click the link above for the recipe.

Cook the noodles

  • Bring a pot of salted water to a bowl. Drop in the pasta and cook until just al dente. Drop into a bowl of ice water to stop the cooking. Drain.

For the Tofu-Mushroom

  • Heat a wok or large skillet over medium-high heat. Add the tofu and mushrooms and sauté until nicely browned. Add the garlic and ginger, and a little more oil if needed, and sauté another minute. Add the rice wine and soy and stir to combine. Salt to taste.

For the Sauce

  • Combine the Sichuan peppercorns, soy sauce, black vinegar, Sichuan chile oil and tahini in a bowl. Whisk to combine. Add a tablespoon or two of pasta cooking water, just to loosen up the sauce a bit.

To Assemble

  • Spoon a few tablespoons of sauce in the bottom of each bowl. Layer half of the noodles on top. Spoon the tofu-mushroom mixture on top. Add thinly sliced scallions, chopped roasted peanuts and a pinch of Sichuan peppercorns. Add a little more sauce on top. Enjoy!